Affiliations 

  • 1 Y. S. Lim, BSc (Hons). MSc. Division of Bacteriology, Institute for Medical Research, Kuala Lumpur, Malaysia
  • 2 M. Jegathesan. MBBS, MRCPath. Division of Bacteriology, Institute for Medical Research, Kuala Lumpur, Malaysia
  • 3 A. S. Koay, AlMHLT Division of Bacteriology, Institute for Medical Research, Kuala Lumpur, Malaysia
  • 4 S. H. Kang, BSc (Hons). Microbiology Laboratory, Chemistry Department, Petaling Jaya, Selangor, Malaysia
Med J Malaysia, 1983 Mar;38(1):27-30.
PMID: 6633330

Abstract

Enterotoxin production by strains of Staphylococcus aureus isolated from foods unconnected with outbreaks offood poisoning was investigated. Twenty-three percent of 217 strains examined produced enterotoxins A, B, C, D or E. Enterotoxin C was found to occur most frequently. Enterotoxin A was not detected alone from any of the strains examined, but occurred together with other enterotoxins. The overall number of strains isolated from raw foods which produced one or more enterotoxins was higher than that for cooked foods. Antibiotic sensitivities were unrelated to enterotoxin production and no correlation could be found between methicillin resistance and enterotoxigenicity.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.